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JBK Cookbook

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JBK Cookbook - Page Text Content

BC: With love from Joel and Beth

FC: From the Kitchen of Joel and Beth Kamper

1: Italian Recipes | Sauces | Ingredients: 1/2 cup olive oil 1 medium white/sweet onion 4 garlic cloves 2 28oz cans of crushed tomatoes 2 fresh tomatoes 1 handful of fresh basil | 1 carrot 1 teaspoon sea salt, plus more to taste 1 teaspoon black pepper, plus more to taste 1 teaspoon garlic powder, plus more to taste 1 tablespoon oregano, plus more to taste 1 teaspoon chili powder 1 cup white wine | Directions: Finely chop onions and garlic. Heat the oil in a large pot over medium heat. Add onions and sauté 6 minutes or until onions are starting to become translucent. Add fresh garlic, salt, and pepper. Sauté 3 min. Meanwhile, coarsely chop carrots, fresh tomatoes, and basil. Add to food processor and puree. Add to large pot with white wine after garlic has been cooking for 3min. Reduce for 3-4 minutes. Add crushed tomatoes, stir thoroughly. Reduce heat to low and simmer. Add chili powder, oregano, garlic powder, and more salt/pepper to taste. Simmer for 30 min or until sauce properly thickens. Taste sauce using fresh bread. If sauce tastes too acidic, a small amount (2 tsp.) of sugar should be added. | Pasta Sauce | Alfredo Sauce Ingredients: 1 cup grated Parmesan cheese 1 cup Milk or half and half 1 Teaspoon Garlic Powder 1 teaspoon black pepper 1 Tablespoon butter Heat milk in a saucepan, stirring constantly, turn down the heat just before it reaches a boil. As the milk simmers slowly add in the cheese, stirring until incorporated. Once all cheese is added, add remaining ingredients. Add more spices to taste. Serve over pasta and garnish with fresh parsley. | To create a Pizza Sauce, simply take 2 cups of the Red Pasta Sauce (above) and add an additional teaspoon of Oregano, and 1 Tablespoon of sugar. If you do not have Homemade pasta sauce, add the same amounts of Oregano and sugar to one can of Tomato Sauce. Add 1 fresh diced tomato, as well as 1 teaspoon each of basil, garlic, black pepper, and sea salt. Sprinkle with cayenne pepper. heat to a simmer, and add to your pizza crust!

2: Pizza Crust | Midwest Style | Simply separate dough into 2-4 pieces, roll out as with pizza dough. Place cheese and toppings in the center, roll and bake. Use pasta sauce for dipping on the side. | Ingredients: 1 Cup Warm Water (approx. 1oo degrees) 1/8 cup olive oil 1 teaspoon Honey, or a generous squeeze of the honey bear 1 Package of Rapid Rise Active Dry yeast, or 2 and 1/2 teaspoons of Active Dry Yeast Place all ingredients in the bread machine wet ingredients first, dry ingredients last, keep the salt and yeast in separate corners. Use the pizza dough or basic dough setting, If making without a bread machine, mix ingredients in a large bowl, need with greased hands, for approximately ten minutes, let rise, covered for one hour Roll out on a floured surface and spread on a pizza pan. Par bake 8 minutes on 425. Add sauce and toppings, return to oven for 10-12 minutes, bake directly on the rack until cheese bubbles and crust is golden brown. | 3 Cups Bread Flour or all purpose flour 1 teaspoon Sea Salt | Calzones: | Sprinkle finished pizzas with fresh ground black pepper and dried oregano

3: Sicilian Sfincione | Fresh Pasta | 7/8 Cup water 2 Tbs extra virgin olive oil 3 Cups unbleached white bread flour 1 1/2 teaspoon salt 1 1/2 teaspoon active dry yeast Prepare dough as in Midwest pizza dough recipe. Separate risen dough into 4 equal sized pieces. Stretch out dough by hand, irregular shape is good. place 2 crusts each on a lightly greased cookie sheet. Par bake as in other recipe. Spread pesto sauce on par baked crusts. Top with chopped tomatoes that have been marinating in olive oil and fresh minced garlic. spread remaining garlic on pizza. Add additional toppings if desired, such as black olives and mushrooms. Sprinkle lightly with mozzarella and generously with Parmesan cheese. Bake directly on the rack at 400 degrees until golden and bubbling. | Puree the following ingredients in the food processor: 2 Cups fresh basil 1/4 cup fresh grated Parmesan Cheese 1/4 Cup Walnuts or Pine Nuts 3 cloves of Garlic 1/4 Cup of oil After using pesto, store the remainder in an air tight container and cover with a layer of olive oil, or freeze in ice cube trays for later use in pasta or cream cheese spread. | Basil Pesto | 1 Cup Flour 1 Egg Yolk 2 Tablespoons cold water 1/2 teaspoon salt 1 Tablespoon olive oil Blend ingredients in food processor until combined. Take out and pack into a ball. If ball is too crumbly add more cold water until it forms a ball. Place in a greased bowl and cover with a moist towel. Let sit for 10 minutes. Use Pasta maker to roll dough in thin sheets. Use sheets for lasagna, or use attachments to make spaghetti or fettuccine. Let dough dry for 30 minutes before adding to salted boiling water. Cook for 5-8 minutes.

4: Chicken Piccata | Veggie Lasagna | Macaroni and Cheese | For the Breading: 1/2 cup flour seasoned with a teaspoon of garlic, and a dash of salt and black pepper. Add dried parsely for color. Add 10 Saltine or Ritz crackers crushed in a plastic bag, with a rolling pin. Or crumb the crackers in your food processor. Dredge Boneless skinless chicken breasts in beaten egg, then dredge in the breading mixture. Cooking the Chicken: Place 2 Tablespoons olive oil and a Tablespoon of butter in the bottom of a hot sauté pan. Cook chicken on both sides until brown, 3-5 minutes per side. Remove the chicken from the pan. Sauce: In the same pan combine a drizzle of olive oil, 1/2 cup chicken stock, the juice of 1 large lemon. slivers of fresh cut garlic, 3 cloves and 1/4 cup fresh chopped parsley. Bring to a boil, then return the chicken to the pan for 5 more minutes. Serve over fresh cooked linguine. | For the Filling: 1 zucchini shredded, 1 large carrot shredded, 1 medium sized sweet onion, finely diced, 1 cup chopped fresh mushrooms. Sauté ingredients in olive oil, until soft and cooked through. Add a dash of cayenne pepper, and 1 teaspoon of Oregano to season. double amounts for a full size lasagna, If desired add 1 cup shredded spinach at the end you can also add shredded fresh basil, let cook just until wilted. You will also need, 3 cups of homemade marinara sauce. 1/2 lb mozzarella cheese shredded, an 15 oz. carton of ricotta cheese. Fresh Parmesan cheese. Assembling the Lasagna: Layer 1/4 cup sauce on the bottom of baking dish. Layer cooked or fresh lasagna noodles. Add the vegetable mixture, followed by the ricotta, then the pasta sauce, then a layer of mozzarella. Repeat the pasta and topping layers until the baking dish is full. On the last layer after adding the sauce and mozzarella cheese, sprinkle generously with Parmesan. Bake at 375 for 30-45 minutes or until lasagna is browned and bubbling. Let sit 10minutes before serving.. | In a 2 quart saucepan bring 2 cups of milk to a simmer. Once simmering add the following cheeses, slowly. Make sure each addition melts completely before adding more cheese. 2 cups shredded cheddar or white cheddar, 2 cups shredded Gruyère or Swiss cheeses, or a combination of the two. 1/4 cup cream cheese softened in microwave (you can also substitute with Velveeta). Spice with 1 teaspoon of white or black pepper, and a dash of paprika, onion powder and garlic powder. Place cooked macaroni in a baking dish, cover with sauce. Sprinkle any remaining shredded cheeses directly on top, Add breadcrumbs over top (1 cup crushed Ritz crackers, toasted in a pan with 1 Tablespoon melted butter, and 2 Tablespoons dried parsley.) Bake at 350 for 30 minutes.

5: Greek Recipes | Falafel | Tzatziki Sauce | 1 can Garbanzo beans, drained and patted dry 1/2 small onion chopped 2 cloves garlic diced 1/8 tsp. cayenne pepper, or 1 teaspoon Sriracha 1 1/2 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon sea salt 1/3 teaspoon black pepper 1/2 cup cilantro or parsley, chopped (cilantro has bolder flavor) 2 Tablespoons of all-purpose flour 1 teaspoon baking soda In a food processor blend beans, onions, garlic, cilantro, and seasonings into a paste. Remove the paste into a separate mixing bowl. sprinkle with flour and baking soda, mix. Cover with plastic wrap and chill mixture in refrigerator for one hour, or overnight. Remove from refrigerator and form into 1 inch balls. if dough feels sticky add more flour, if dough is too tight or crumbly, add lemon juice. Flatten balls, and fry in a frying pan with 1/2 inch of oil in bottom of pan. Be sure oil is hot when adding falafel balls. Let cook for 1-2 minutes on each side or until brown. Remove from oil and let drain on paper towel. Serve on warm pitas with Hummus, tzaziki, tomatoes, cucumbers, onions and lettuce. | 1, 8 oz. carton plain Greek yogurt 1 small cucumber, seeded and shredded 1/4 cup chopped, fresh parsley 1 teaspoon fresh dill 1 Tablespoon Finely chopped chives. dash of sea salt and black pepper Roll the shredded cucumber into a paper towel and squeeze out all of the liquid. Fold all ingredients into the yogurt gently. refrigerate for 1 hour and serve.

6: Apple Cranberry Couscous | Israeli Salad | from Stephanie Goldsmith | 1 medium Granny Smith Apple Diced, not peeled 1/2 cup of dried cranberries (cherries or golden raisins would also work) 1 cup of whole wheat couscous cooked with 1 and 1/4 cup of chicken broth. Fluffed and then chilled. When chilled add the fruits, and a 1/2 cup chopped fresh parsley Sprinkle roasted slivered almonds on top, (*optional add finely diced red onion) For the Dressing: 3 Tbs. of Apple Cider Vinegar 2 Tbs. of honey or maple syrup 1 tsp. of sea salt and 1 tsp. black pepper 1/3 cup olive oil Blend ingredients together well, and drizzle over salad, toss to coat. | 1 small/medium red onion 3 green, yellow, orange, or red peppers 3 medium sized tomatoes 2 cucumbers 1/2 cup chopped fresh parsley Olive oil Lemon Juice Salt and pepper Clean and dice all veggies into small cubes. Place in a glass salad bowl. Add parsley, drizzle with olive oil, and lemon juice. Sprinkle with salt and pepper to taste

7: Asian Recipes | Crab cheese wantons | Ingredients: Favorite stir-fry recipe (Kung Pao chicken in this book works well!) 2 cups white jasmine rice 3 cups water 1/2 Tbs. butter 1 Tbs. olive oil 1 cup fresh chopped cilantro The juice of one lime cup chopped green onions Good flour tortillas 1 jar Trader Joe's habanero-lime salsa | Chi-Mex Tacos | Directions: Prepare stir-fry in a normal fashion. Bring water, butter, olive oil, and rice to a boil. Allow to simmer until fully cooked. Add in cup cilantro and lime juice. Stir to combine. To create tacos, add stir fry to tortillas. Top with salsa, fresh cilantro, green onions, and favorite hot sauce (Sriracha!). Serve cilantro-lime rice on the side. | 1 pkg. 8oz. Cream Cheese, softened 1 green onion, finely diced 1 tsp. Garlic Powder 1 tsp. Soy Sauce 1 can or 6 oz. crab meat | Mix all ingredients into a bowl. scoop 1 teaspoon of the mixture into store bought wanton skins. wet the edges with water and fold into a triangle. fry in hot Canola oil, or brush with oil and bake at 375 until brown. Mixture is also great as a dip. Place in a small baking dish and bake until bubbling. serve with baked wanton chips, cut into triangle, and brushed with oil, baked on a cookie sheet until golden brown.

8: Sweet Teryaki Stir-Fry with Tofu | For the Tofu: 1 package firm tofu 1/4 cup olive or vegetable oil 2 Tablespoons of soy sauce 1 teaspoon Sriracha 1 cup flour, seasoned with 1 tsp. garlic powder, placed in a plastic zip top bag. Drain the tofu. Wrap in paper towel and press between two plates with a 15 oz can on top. Press and change towels until tofu is relatively dry, 30 minutes. Slice the tofu into 1/2 inch cubes. gently transfer to a bowl and marinate in wet ingredients. After the tofu has marinates for 20 minutes, place the cubes in the bag with the flour, shake gently until they are all coated evenly. Place canola oil in the bottom of a frying pan until it covers the bottom completely. When oil is hot place the tofu pieces in the pan, fry on each side until golden brown. 3-4 minutes each side. Set aside on paper towel. Place one cup each of chopped vegetables, Red and Green Peppers, Sweet Onion, Mushrooms, in the remaining oil to cook. For the Sauce: 1/2 cup Teriyaki, or Trader Joe's Soyaki 2 Tablespoons Garlic Chili Paste (Rooster packaging) 2 Tablespoons Honey Add sauce ingredients to the vegetables once vegetables have softened slightly. Add 1/4 cup of dry roasted peanuts. cook for 5 more minutes. Add in tofu pieces just before serving. Garnish with fresh green onions and cilantro if desired. Serve over white Jasmine rice. | Kung Pao Chicken | 1 Tbs. Canola oil Divided 1 Cup each Broccoli Florets, Onion, Peppers 1 Tbs. fresh ginger 2 Tbs. water 1/2 tsp. crushed red pepper | 1 Lb. Boneless skinless chicken breast 2 Tbs. each hoisin sauce and rice wine vinegar 1 tsp. corn starch 1/2 cup chicken broth 4 garlic cloves minced 2 Tablespoons Chopped Peanuts 1 can water chestnuts | Heat oil in a wok, add vegetables and ginger. Sauté 1 minute, then add water. Cover, cook for 2 minutes. Remove veggies and set aside. Add remaining oil to the pan. Add red pepper and chicken, cook til lightly browned. Combine broth and remaining ingredients, mix in separate bowl. Add mixture to the wok. Cook until mixture thickens. Return veggies to the pan, add the water chestnuts. Cook 1 minute, Sprinkle with peanuts and serve over rice.

9: Sushi Rolls | Ingredients: Nori (seaweed Sheets) Short Grain Sushi rice Rice Wine Vinegar Cream Cheese Garlic Powder Sriracha Cucumber Avocado Carrot Green Onion or Chives Salmon (cooked or Sushi grade) | Cooking the Rice: It's best to follow the directions on the package of rice, but if there are no directions, Simply cook approximately 1/2 cup of rice per roll. Multiply depending upon the number of servings you will need. Add equal parts water and rice. Rinse your rice before cooking, and add a splash of oil and rice wine vinegar to the water. Cook for approximately 15-20 minutes. or until all water is absorbed. Take off the heat and set aside to cool slightly. | Assembling the Rolls: | While the rice is cooling, warm some cream cheese in the microwave, about 4 ounces. Once soft, add Sriracha sauce and garlic to taste. Slice all veggies and avocado, into thin pieces lengthwise. Lay out a sheet of parchment paper, plastic wrap, or a sushi mat. Lay one sheet of seaweed on the parchment paper, shiny side down. Fill a shallow bowl with cold water, dip your fingers into the water and then grab a handful of rice, it should still be warm, but not hot. Place the rice on the center of Nori sheet, pressing the rice down and outward toward the edges. Add enough rice to cover the entire sheet with a thin layer. Use the cold water to keep the sticky rice from sticking to you, whenever necessary! On one short end of the sheet spread a generous dollop of the cream cheese mixture, lay the veggies and avocado lengthwise, and layer in thin pieces of salmon if desired. Place all ingredients | approximately one inch from the edge, with the loaded edge closest to you gently roll the sheet over the ingredients and continue rolling until you form a tight sushi roll. The seam should be on the bottom. Transfer roll to a serving plate, and continue rolling more pieces. Once all pieces are done move the plate to the refrigerator to chill for at least 15 minutes. Serve extra cream cheese on the side for dipping as well as soy sauce and wasabi.

10: Mexican | Pulled Chicken for Tacos or Enchiladas 1 Large Chicken Breast 2 Quarts boiling water/or chicken broth Sea Salt 1 Jalapeño pepper, seeded and chopped 1/4White Onion, chopped 1 Tablespoon Garlic Powder 1 teaspoon Cumin 1 teaspoon Chili powder 1/4 Teaspoon Cayenne pepper 2 Tbs. Canola Oil | Boil chicken in salted water (or seasoned with bouillon) until cooked through. Add a couple of tablespoons of canola oil to a sauté pan toss in the onions and the pepper cook until nearly tender. Meanwhile shred the chicken breast using two forks, hold the chicken with one fork and pull lengthwise across the chicken so that it comes apart in string pieces. Toss chicken in with the veggies. Add the spices, toss until coated. Let simmer on low with a cover on for 5 minutes. Add a splash of water halfway through if the mixture looks dry. Cut up fresh veggies, add salsa, lettuce, and cheese and serve in taco shells. Or, with extra onions and peppers, and grated cheese roll up in flour tortillas. Line rolled up tortillas in a baking dish, cover with enchilada sauce and sprinkle with extra cheese. Bake in the oven for 10 minutes on 350, or until the cheese is thoroughly melted for easy enchiladas. The pulled chicken can be tossed with oil and salt and pepper, and then cooled to add to soups or salads, for other genres of food. 1 Chicken breast can usually feed 2 people.

11: Tortilla Soup | Veggies for roasting: 1 whole red pepper diced 1 whole sweet onion diced 2 cloves garlic 1 can dice tomatoes 1 cup frozen or fresh corn 1-2 jalapeño peppers seeded Remaining Ingredients: 2 cups Chicken Broth 1 small can Tomato Sauce Salt and Pepper Olive Oil 1 teaspoon Powdered Garlic 1 teaspoon Cumin 1 teaspoon Chili Powder | Place veggies in a shallow roasting pan or on a cookie sheet lined with foil. drizzle olive oil over the veggies and season with salt and pepper. Roast in the oven at 375 degrees for 15 minutes or until the edges of the veggies start to blacken. Transfer roasted vegetables into your blender and blend until the veggies break down. Add 1 cup of chicken broth and puree until smooth. Transfer vegetable puree to a saucepan and add the remaining Chicken broth, tomato sauce, and spices. Heat to a simmer. Add more spices to taste, add cayenne pepper if more heat is desired. To serve: Shred pepper jack cheese, dice green onions and cilantro. Garnish the soup with the toppings and serve with tortilla chips. | Almost Beltline Wet Burritos | For the Meat: 1/2 lb ground beef 1 whole white onion diced 1-2 teaspoons each of: Garlic powder Onion Powder Chili Powder Cumin | For the "wet" sauce: 1 cup chicken broth 1 Tablespoon Worcestershire 1 teaspoon Garlic and Onion Powder (more to taste) 1/2 small can tomato sauce 1/4 cup Greek yogurt or sour cream. 1 Tablespoon Mexican hot sauce. | Remaining ingredients: 2 large tortillas heated Shredded Cheddar Shredded lettuce Diced fresh tomatoes Refried Beans heated Finely Dice Onion (take 1/3 from the amount diced for the meat) | To cook the meat place fresh ground beef in a sauté pan with the finely diced onion. Saute on medium until beef is cooked through, breaking up the beef as it cooks. Add 1/4 cup of water and the spices to the meet and cook on medium until the water is absorbed into the meat and the meat texture is very fine. Add more water as necessary to keep meat moist, and add more seasoning to taste. Meanwhile, place the chicken stock and remaining ingredients for the "wet" sauce in a saucepan, hold the yogurt. Let the liquid ingredients simmer together with the spices. Once the sauce is at a high simmer, add the yogurt, mixing in with a whisk until the sauce is smooth and creamy. Divide the meat onto two tortillas evenly. Add cheese, lettuce, tomatoes and beans. Roll the short ends in first and the roll up the sides of the tortilla. Place the burritos, folded side down back in the saute pan where the meat cooked. Sprinkle another layer of cheese on top. Pour the hot gravy over top, cover and let steam for 1-2 minutes. Plate burritos, add the remainign sauce over the plated burritos, top with remaining onions, and serve with sour cream.

12: Favorites | Habanero Burgers | Philly Cheesesteaks | 1/2 lb ground chuck 1/2 lb ground sirloin 2 habanero peppers, seeded and diced 1 Tbs Worcestershire sauce 1 tsp each of sea salt, black pepper, garlic powder Pepper jack cheese Fresh rolls | Using leftover meat, or grilled meat that has cooled, slice into paper fine slices with your sharpest knife (It’s easiest to slice chilled meat). Slice the peppers and onions lengthwise. Toss the onions and peppers into a sauté pan with the canola oil and a dash of salt. Cook until onions are almost transparent. Add in the meat and the rest of the sauces and spices. Toss and cover until meat heats through. Prepare Hoagie rolls on plates, pile on the steak mixture and sprinkle cheese over top. Add an extra dash of black pepper. Add Ketchup to the sandwich or eat plain. Serve with Kettle chips and cut carrotsyum. | 1 cut of steak pre-grilled (most cuts will work, we like New York Strip) 1 medium/large onion, thinly sliced 1 large green pepper, thinly sliced 1 Tablespoon Canola Oil | Sea salt and Black pepper 1 Tablespoon Worcestershire Sauce 1 teaspoon Lemon Juice Mozzarella or Provolone Cheese, shredded 2 Hoagie Rolls | Combine ground chuck and sirloin. Add in chopped peppers, Worcestershire sauce, and spices. Mix to combine. Makes 4 patties. Best grilled over charcoal. Add cheese to burgers 1 minute before removal from grill. Place cut rolls along outside of grill to toast. Place each patty with cheese facing bottom bun. Add grilled onions and condiments to taste.

13: Jerk Chicken | Ingredients: 4 teaspoons olive oil 4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick (or just 2 chicken breasts) 1 cup finely chopped red onion 2-3 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling) 2-3 cloves garlic, minced 1 teaspoon grated fresh ginger, or 1/4 teaspoon ground 1 teaspoon allspice 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried 1/2 cup reduced-sodium soy sauce 2 Tablespoons lime juice or lemon juice 3/4 cup Orange juice 1/2 teaspoon cinnamon 1/2 teaspoon cloves Cayenne pepper to taste 2 tsp garlic powder A pinch of brown sugar Finely chop habanero and onion, combine in large bowl. Add everything else and whisk together. Put chicken into plastic bag. Pound to flatten, about an inch thick. Pour in marinade, let sit for 12-24 hours. Grill. Spoon on extra marinade upon flipping. Save extra marinade; heat to a boil and add a bit of cornstarch to thicken. Serve as a side of dipping sauce.

14: Zucchinni Crab Cakes | Ingredients: 1 can of Lump Crab (We like Trader Joe’s with 15% leg meat) 1 small Zucchini, shredded 1/4 of a Red Onion, finely diced 1/8 cup (or two thin strips) of Red Bell Pepper, finely diced 1 Tbs. of Lemon Juice 1/2 tsp. of Black Pepper 1/2 tsp. of Sea Salt 1/2 Cup of crushed cracker crumbs (Ritz or Saltines work, breadcrumbs are fine) 1 Tbs. of Flour 1 egg, beaten 1/4 cup of olive or vegetable oil, and more if needed 1 Tbs. of Butter In a medium sized bowl whip one egg with a fork until the egg whites and yoke are incorporated. Open the can of crab and drain as much liquid as possible. Add all of the remaining ingredients through the Sea Salt. Fold together ingredients with a fork until mixed. Add the flour and cracker crumbs and mix. Heat the oil and butter in a skillet for frying the crab cakes. Oil should be hot before adding the crab cakes. Form the crab mixture into patties, and fry on each side 3-5 minutes or until golden brown. Sprinkle with salt and pepper to taste, immediately after removing from oil. Delicious served with toasted French bread, garlic may and fresh spinach. Recipe makes 5-6 small crab cakes.

15: Breakfast | Home Fries 1 Large Russet Potato 1/4 of a Medium Sweet Onion Flour 4 Tablespoons Canola oil Sea Salt | Wash and peel one russet potato. Chop the potato into small cubes (about 1/2 inch). Cover the bottom of a fry pan with a thin layer of canola oil (about 3 Tbs.) and layer the potatoes over top. Sprinkle just enough flour to coat the potatoes. Toss the potatoes in the flour and oil. Heat the burner to medium high until you can hear the potatoes start to sizzle. Cover and cook for 10 minutes, stirring frequently, check for burning and turn down heat if burner is too hot. Remove the cover and add a splash more oil to the potatoes, toss and continue to cook for 5 more minutes or until the potatoes are soft in the center and crispy on the outside. Sprinkle with sea salt and serve. Makes 2 Servings. | Paffles 1 3/4 Cups all-purpose flour 2 Tablespoons Sugar 1 Tablespoon Baking Powder 2 Eggs 1 3/4 Cups Milk 1/4 Cup Cooking Oil 1 teaspoon Vanilla | Whip the eggs with a fork and mix in the remaining wet ingredients. Add dry ingredients to the mixture and stir until moistened. The batter may be a bit lumpy. Heat a non-stick skillet or fry pan, pour 1/3 cup of batter at a time, when the tops of the paffles start to bubble and the edges can be lifted easily flip and brown the second side. Serve with Pure Michigan maple Syrup (or whatever sweet substance you have) Enjoy. Makes 4 servings, cut Recipe in half for 2 Servings, or cover the remaining batter in foil and eat again the next day.

16: Pumpkin Muffins | Cheryl Shumate's Chocolate Chip Cookies | Baked Goods | 2 1/4 cups flour 2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. ground cloves 1 tsp. ground ginger 1 1/2 tsp. baking soda 1/4 tsp. salt | 1 cup packed brown sugar 1 cup canned pumpkin 1/3 cup milk/buttermilk 1/3 cup canola oil 1//4 cup molasses 1 tsp. vanilla extract | Preheat oven to 375 degrees. Combine dry ingredients through salt in a medium bowl, mix together. In a separate bowl combine all of the wet ingredients and the sugar mix hand mixer on medium, just until ingredients have incorporated. Add the wet mixture to the dry and mix just until moist. Spoon the batter into a greased muffin pan filling 3/4 of the way up the cups. Sprinkle with granulated sugar. Bake for approximately 15 minutes. Makes 16-18 muffins. For an even healthier muffin, substitute 1/3 cup canola for apple sauce. Add 1 Tbl. additional canola oil. | 1 cup Crisco shortening 1 cup brown sugar 1/2 cup white sugar 2 eggs 1 tsp. vanilla extract 2/1/4 cups flour 1 tsp. salt 1 tsp. baking soda 2 cups chocolate chips | Cream together shortening and sugars using a hand or stand mixer. Add eggs one at a time until incorporated, add vanilla. In a separate bowl combine flour, salt and baking soda. Slowly add into the wet ingredients. Stir in Chocolate chips. Spoon onto a baking sheet. Bake at 375 degrees for 10 minutes.

17: Cinnamon Rolls | For the Dough: 1 cup milk 1 egg 4 1/2 cups bread flour 1/2 tsp. salt 6 Tbl. sugar 1/4 cup butter, softened 1 teaspoon rapids rise yeast or 1 1/2 teaspoons active dry yeast. | For the filling: 1/4 cup melted butter 5 tablespoons cinnamon 1/4 cup sugar For the Frosting: 4 oz cream cheese softened 1 tablespoon butter melted 1 cup powdered sugar 1 tsp. vanilla extract | Using your bread machine or stand mixer. Combine wet ingredients, including butter together. Sprinkle flour over top of wet ingredients, add sugar salt, and yeast in separate corners of the machine. Set the bread machine to basic dough setting, or using your stand mixer mix on medium until all ingredients are combine and a sticky dough ball is formed. If making by hand or with mixer, let rise for 1 hour after mixing, loosely cover dough with oiled plastic wrap. Grease a 9 inch cake pan and set aside. When dough has risen, gently punch down and roll out on a floured surface. Roll into a 12 inch square. Melt the butter for the filling in a small dish, spoon or brush over dough. Sprinkle cinnamon and sugar over the butter. Roll the dough up from one edge like a jelly roll. Pinch the edge to seal. Cut the roll into 12, 1 inch slices. Place them cut side facing up in the pan. Cover with oiled plastic wrap and let rise for 30-45 minutes or until they have doubled in size. Meanwhile preheat the oven to 375 degrees. Bake for 15-20 minutes or until lightly golden allover. Test center for done-ness with a toothpick. Let rolls cool most of the way before adding frosting. For frosting, cream together ingredient and spread across warm rolls with a frosting knife. Serve warm!

18: Cheesecake | 1/2 cup sugar 10 graham crackers or small gingersnap cookies 1/8 tsp. salt, divided 3 large egg whites, divided cooking spray 1 1/2 cups sugar | Cheesecake | 3 Tbs cornstarch 2, 8 oz. blocks cream cheese, softened 1 tsp vanilla extract 1 tsp. fresh lemon juice 4 large eggs Strawberries | Directions: | To prepare the crust combine sugar, graham crackers and salt in food processor. Process until mixture resembles sand. Place 1 egg white in a bowl, mix until frothy, combine 2 Tbs. egg white in food processor while processor is running. discard remaining egg white. Firmly press mixture into the bottom and slightly up the sides of a spring form pan coated with cooking spray. Bake for 10 minutes at 350 degrees. Reduce oven to 300 degrees when crust is complete. Using a hand mixture, mix together dry ingredients and a dash of salt, followed by the cheese. Add the lemon juice and vanilla. With the hand mixer on medium low, slowly add one egg at a time until combined. Add two egg whites, beat until incorporated. Pour cheese mixture into prepared pan. Bake at 300 degrees for 1 hour and 15 minutes. Turn oven off, leave cheesecake in the oven with door open for 30 minutes. Remove the cheesecake from the oven and run a knife around the edges. Cool to room temperature on a wire rack. Cover and chill at least 8 hours. Serve with strawberries.

19: Drinks | Lemonade Ingredients: 1 cup lemon juice 3/4 cup sugar 5+ cups water 1/3 fresh lemon Directions: Combine lemon juice, sugar, and water in a container. Stir thoroughly. Cup 1/3 fresh lemon into 3 pieces. Squeeze each piece into container and add lemon wedge as well. | Lemon Shake-up Ingredients: 1/2 fresh lemon 2 Tbs sugar 1/2 cup water 1 cup ice Directions: Slice lemon and add to glass. Add sugar. Muddle using a spoon. Add water and ice. Stir by pouring back and forth between 1 glass and another glass. Enjoy! | Lemon Shandies Ingredients: Lemonade Cubed ice Wheat beer, or whatever kind you have on hand. Directions: Fill a pint glass 1/3 full with ice. Add lemonade until the glass is half full. Pour beer over top filling the rest of the way. Add a lemon wedge and sip with a straw. A perfect summer drink! For a stronger drink add a shot of citrus vodka. | Sweet tea: Ingredients: 6 tea bags (black tea works best) 8 cups of water 1/2 cup sugar 2 Tbs honey 1/3 fresh lemon 1 pinch baking soda Directions: Bring 8 cups of water to a boil on the stove in a large pot. Add 6 tea bags. Turn off water, allow to steep for 15 minutes. Remove tea bags, pour tea into a large serving container. Add sugar, honey, and baking soda. Slice 1/3 fresh lemon; squeeze and add to pitcher. Refrigerate until cold. 1/2

20: For the Home | Laundry Detergent | Ant Traps | These recipes are not for eating! | 1/2 cup Borax 1/2 cup Washing Soda 1/8 cup Baking Soda 1, 4oz. bar of Natural soap. Yardley London; English Lavender works great. (cream soaps are not suggested) Shred soap using a cheese grater or food processor. Place shredded soap in the food processor and process until finely crumbled. Place borax, washing soda, and baking soda in processor with soap and pulse together until well combined. For a medium/large size wash load, sprinkle approximately 2 Tablespoons in with water as it fills in the washing machine. | 2 cups sugar 1 cup water 2 Tbs. Borax | Place all ingredients in a saucepan and bring to a boil stirring regularly. Boil for 3 minutes then remove from heat. Once cooled slightly, fill the plastic lids from milk cartons or cleaned butter or sour cream tubs with holes punched in them. Ants will be attracted to the sugar syrup, but will be poisoned by the borax, they will also bring it back to their nest and begin to eliminate ants from the source. Avoid killing the ants when they approach the poison, the trap will do the work within a few days. Store any extra poison in an empty squeeze container, labeled "Ant Poison."

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About This Mixbook

  • Title: JBK Cookbook
  • Contemporary Cookbook
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  • Started: about 6 years ago
  • Updated: over 5 years ago

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